CN101912034B - A rumen-passing protective fat - Google Patents

Abstract

The invention relates to protective fat of a rumen bypass substance, which comprises the following components in percent by weight: 1.2-1.8 percent of C14:0, 72.0-74.0 percent of C16:0, 5.0-6.0 percent of C18:0 and 14.5-16.5 percent of C18:1. The protective fat is white powder or particles at the normal temperature, contains 1-3 percent of free fatty acid and has the iodine value of 15-17 and the melting point of 50-70 DEG C. A preparation method comprises the steps of: taking palm oil as raw materials, collecting high melting point fatty acid after removing low melting point fatty acid, and processing into the protective fat. The protective fat is nearly not degraded in the rumen of a ruminant, can realize effective protection on the substance subjected to the rumen bypass protection, and can be hydrolyzed into glycol and fatty acid under the acid environment condition of true stomach, thereby ensuring that the protected substances are fully released without excessive protection. Meanwhile, the protective fat can be better absorbed and utilized in the rumen of the ruminant so as to make up the defect of conventional dietary energy of dairy cows.

Description

A rumen-passing protective fat

technical field

The invention belongs to the field of feed processing, and in particular relates to a rumen-passing substance-protected fat.

Background technique

The biggest difference between ruminants and monogastric animals is that they have a huge rumen. The rumen is a strictly regulated biological fermenter, in which there are a huge number of rumen microbial systems, such as bacteria, archaea, anaerobic fungi, protozoa and phages. wait. In the process of digestion and utilization of feed nutrients, rumen bacteria and ciliated protozoa are particularly important, and their numbers can reach 10 ¹¹ /mL rumen fluid and 10 ^{5-10 6} /ml rumen fluid, respectively.

Rumen microorganisms play a pivotal role in the life activities of ruminants, and their positive effects are mainly manifested in two aspects: First, they can decompose feed ingredients that animals cannot use themselves to produce substances that can be used by animals, thereby improving the utilization efficiency of feed nutrients . For example, decomposing the cell wall components (crude fiber) in the feed that is difficult to be used by the animal itself produces volatile fatty acids, thereby improving the energy utilization efficiency of the feed; second, it can synthesize some nutrients that the feed itself does not contain (such as microbial protein, amino acids, B family vitamins, etc.), so as to make up for the lack of feed nutrients. Therefore, rumen digestion and metabolism play a very important role in ruminant nutrition. Studies have shown that 40% to 80% of dry matter, 60% to 95% of crude fiber, 60% to 80% of organic matter, and 10% to 100% of crude fat in ruminant diets are digested in the rumen. The energy digested in the medium accounts for 23% to 87% of the total digested energy. However, rumen microorganisms also have a certain negative effect. Due to the degradation of rumen microorganisms, some ingredients or additives in the feed are often destroyed or decomposed in the rumen, making it difficult to reach the abomasum and small intestine for absorption and utilization.

Rumen protection is an important means to prevent feed nutrients or additives from being destroyed by rumen microorganisms. Many substances in ruminant diets (such as proteins, amino acids, small peptides, live bacteria preparations, enzyme preparations, choline, etc.) must be effectively protected to produce ideal results.

There are two main ways to protect nutrients or additives from crossing the rumen: one is to chemically modify or change the structure of nutrients or additives to form analogs, chelates or derivatives; the other is to use physical methods to coat or microencapsulation. In actual production, the application of physical coating or microcapsule treatment is more common, and the production cost is also lower. The protective effect of physical coating is closely related to the protective material.

The protective materials currently used mainly include gelatin, polymers of styrene and 2-methyl-5-vinylpyridine, cellulose and its derivatives, rumen-passing protein, rumen-passing fat, etc. In particular, rumen-passing fat has very broad development prospects. On the one hand, it can effectively protect feed nutrients or additives, so that they can safely pass through the rumen and enter the abomasum and small intestine for effective use. It can be well absorbed and utilized, thus improving the effective energy level of the feed. Therefore, screening out the ideal rumen-passing fat is a bottleneck problem in realizing rumen-passing protection of feed nutrients and additives.

Contents of the invention

The purpose of the present invention is to provide a protective fat for rumen-passing substances to solve the coating problem of rumen-passing nutrients and additive physical protection.

The protected fat component of the present invention is mainly 16～18 carbon fatty acids (palmitic acid and stearic acid), comprise the C14:0 (myristic acid) that is 1.2～1.8% by weight, the C16:0 (palmic acid) of 72.0～74.0% acid), 5.0-6.0% of C18:0 (stearic acid), 14.5-16.5% of C18:1 (oleic acid). The protected fat of the invention is white powder or granule at normal temperature, contains 1-3% of free fatty acid, iodine value of 15-17, and melting point of 50-70°C.

The preparation method of the protected fat of the present invention is as follows: heating palm oil to 75-80°C, pumping it into a crystallization tank, and standing it for 1-2 hours; then rapidly cooling to 28-30°C, then slowly cooling to 18-20°C, Stand still for 3-4 hours to uniformly crystallize high-melting-point fatty acids; finally filter to collect crystallized high-melting-point fatty acids, dry them and crush them to 30-40 meshes.

The rumen-passing substance of the present invention protects fat, hardly degrades in the rumen of ruminants, can effectively protect the substances that need rumen-passing protection, and can be hydrolyzed into glycerol and fatty acids under the acidic environment of the abomasum, thereby ensuring being protected The protection substance is fully released, and there is no problem of over-protection. Moreover, the fat can be well absorbed and utilized after the rumen of ruminants, and the effective energy value is high (the net energy of milk production>27MJ/kg), which can make up for the lack of energy in the conventional diet of dairy cows. In addition, the fat is processed from natural fat, which is safe and can fully guarantee the quality and safety of milk products.

Detailed ways

Example 1

The concrete preparation method of protected fat of the present invention:

Heat the palm oil to 75°C, pump it into the crystallization tank, and let it stand for 2 hours to remove non-uniform grains; then cool it down to 28°C quickly, then slowly cool it down to 18°C, and stand still for 3 hours to make the high melting point fatty acid crystallize uniformly; Finally, it is filtered to remove low-melting-point fatty acids such as short-chain fatty acids and unsaturated fatty acids, and the high-melting-point fatty acids in lipid crystal form are collected, dried, and crushed to 30 meshes.

The protective fat prepared by the above method is white powder or granule at normal temperature, the free fatty acid content is less than 0.8%, the iodine value is 13, and the melting point is 55°C. Its fatty acid weight ratio is composed of: 1.2% C14:0 (myristic acid), 72.0% C16:0 (palmitic acid), 5.0% C18:0 (stearic acid), 14.5% C18:1 (oleic acid ).

Example 2

Heat palm oil to 80°C, pump it into a crystallization tank, and let it stand for 2 hours to remove non-uniform grains; then cool it down to 30°C quickly, then slowly cool it to 20°C, and stand still for 4 hours to make the high melting point fatty acid crystallize uniformly; Finally, it is filtered to remove low-melting-point fatty acids such as short-chain fatty acids and unsaturated fatty acids, and the high-melting-point fatty acids in lipid crystal form are collected, dried, and crushed to 40 meshes.

Its fatty acid weight ratio composition of the protected fat of preparation is C14:0 (myristic acid) 1.8%, C16:0 (palmitic acid) 74.0%, C18:0 (stearic acid) 6.0%, C18:1 (oleic acid) 16.5% . It is white powder or granule at room temperature, free fatty acid 2%, iodine value 15, melting point 54.5°C.

The effect verification of fat protection of the present invention:

1. Using cows and sheep equipped with permanent rumen fistula and duodenal front end fistula, the rumen nylon bag method and the small intestine movable nylon bag method were used to determine that the degradation rate of the fat in the rumen of the cow was 0.68% within 48 hours, and the small intestine The absorption rate is 51.40%; the degradation rate in the sheep rumen for 48 hours is 1.42%, and the absorption rate in the small intestine is 70.63%.

2. Utilize this fat by core material: wall material is that the ratio of 40:60 is coated with L-Lys hydrochloride, after testing, the release rate of coated lysine in artificial saliva for 12 hours is 37.54%; The 36-hour degradation rate in the sheep rumen is 61.48%, and the small intestinal absorption rate is 99.76%; the 36-hour degradation rate in the cow's rumen is 39.31%, and the small intestinal absorption rate is 64.92%.

3. Utilize this fat to coat DL-methionine at a ratio of 50:50 for core material: wall material. After testing, the release rate of coated methionine in artificial saliva for 12 hours is 30.36%; in sheep rumen for 36 hours The degradation rate is 48.08%, and the absorption rate in the small intestine is 99.20%; the degradation rate in the rumen of dairy cows is 32.78%, and the absorption rate in the small intestine is 67.92%.

Claims (1)

1. the preparation method of the protection of rumen bypass substance fat is characterized in that palm heating crude oil to 75～80 ℃ are pumped in the crystallizing tank, leaves standstill 1～2h; After being quickly cooled to 28～30 ℃ then, slowly cool to 18～20 ℃ again, static 3～4h makes hard fat acid homogeneously crystallized; Filter at last, collect the hard fat acid of crystallization, be crushed to 30～40 orders after the oven dry and form; This protection fat constituent is mainly palmitic acid and stearic acid, includes weight ratio and be 1.2～1.8% myristic acid, 72.0～74.0% palmitic acid, 5.0～6.0% stearic acid, 14.5～16.5% oleic acid; This is protected and is white powder or particle, free fatty 1～3%, iodine number 15～17,50～70 ℃ of fusing points under the fatty normal temperature.